Dammon’s Spicy BBQ Chicken & Egg Salad Spread

I know you’re only here for the recipe so, I’m trying to keep it short. Keep in mind, I didn’t really plan on adding one to my website this soon. However, I was so impressed with the flavor, I had to take a quick picture before I consumed it all. THIS is something I made using leftovers and what I had in the fridge, no premeditated recipe, just trust and a little measuring along the way. I definitely would have included cilantro, and bacon bits if I had any available. Great by itself, with crackers/tortilla chips, on a croissant or in one of the additional serving suggestions below. *chef’s kiss!!* ENJOY!!!!

NOTE: While, I wanted a tad bit more heat in the flavor profile, PLEASE adjust the heat/spicy to a level suitable for you. AND YES, I really included all that in my delicious take on a “chicken salad spread.”

A rich, smoky deli-style spread featuring tender BBQ chicken thighs, hard-boiled eggs, and a sharp kick of fresh jalapeño and crushed red pepper. Perfect for sandwiches, wraps, or dipping.

• Prep time: 15 minutes
• Yield: 3–4 servings

Ingredients

The Proteins & Fresh Base

• 2 Boneless, skinless chicken thighs (cooked with BBQ sauce and finely diced/shredded)
• 3 Large eggs (hard-boiled and chopped)
• 1/2 cup Sweet corn (canned/drained, thawed from frozen or fresh)
• 2 small Jalapeños (seeded and finely chopped, I like SPICY so I left the seeds)
• 3 stalks Green onion (finely sliced)
• 1/2 cup Sharp cheddar cheese (shredded)

The Creamy BBQ Binder

• 1/2 cup Mayonnaise
• 1/4 cup BBQ sauce (plus extra for coating the chicken)
• 1 tbsp Lime juice (freshly squeezed)

The Seasonings

• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Crushed red pepper flakes (adjust for heat preference)
• Salt and black pepper to taste

 Cooking Instructions

Step 1: Prepare the Base Ingredients

• Ensure your chicken thighs are fully cooked, cooled, and finely shredded or chopped into bite-sized pieces.
• Peel your hard-boiled eggs and chop them evenly.
• Place the chicken, eggs, chopped jalapeños, sliced green onions, and shredded cheddar cheese together into a large mixing bowl.

Step 2: Mix the Creamy Dressing

• In a separate smaller bowl, whisk together the mayonnaise, BBQ sauce, lime juice, garlic powder, onion powder, and crushed red pepper flakes until completely smooth.

Step 3: Combine and Season

• Pour the creamy BBQ dressing over the chicken and egg mixture.
• Use a spatula to gently fold everything together until all ingredients are evenly coated.
• Taste the spread and season with a pinch of salt and black pepper as needed.

Step 4: Chill and Serve

• Cover the bowl and refrigerate for at least 30 minutes before serving. Chilling allows the heat from the fresh jalapeños and red pepper flakes to infuse beautifully into the creamy base.

💡 Chef’s Serving Suggestions

• The Ultimate Melt: Spread a thick layer onto sliced sourdough, top with an extra slice of cheddar, and toast it in a skillet with butter until the cheese melts.
• Low-Carb Style: Scoop a generous portion onto a bed of fresh spinach, into large romaine lettuce leaves or hollowed-out bell pepper boats for a crunchy, fresh lunch.